Turkey and Black Bean Salad

• 1 cup dried black beans
• 6 cups water
• 14 cup vegetable oil
• 14 cup red wine vinegar
• 34 teaspoon salt
• 1 clove garlic, minced
• 1 dash crushed red pepper flakes
• 34 cup finely diced green bell pepper
• 34 cup finely diced yellow bell pepper
• 34 cup finely diced red bell pepper
• 14 cup finely chopped fresh parsley
• 2 cups diced smoked turkey

1. Rinse and drain beans.
2. In a large saucepan, combine beans and water.
3. Heat to boiling, reduce heat to low, cover pan, and simmer 1 hour, or until beans are tender, but not mushy.
4. Drain beans and rinse with cold water.
5. Set aside to cool.
6. When beans are cool, add all remaining ingredients.
7. Mix well and refrigerate 2-3 hours before serving.

black beans, water, vegetable oil, red wine vinegar, salt, clove garlic, red pepper, green bell pepper, yellow bell pepper, red bell pepper, parsley, turkey

Taken from www.food.com/recipe/turkey-and-black-bean-salad-440662 (may not work)